Popular
Latest From the Show
Pork Stew with Ancho Chiles and Squash
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 4 ancho chiles, seeds and stems removed 3 cups chicken stock 2 teaspoons each coriander, cumin and fennel seed (you can use ground but toasting the seeds and grinding them yourself will give more nutty, smoky flavor) 2 tablespoons canola or olive oi
Yield
Serves: 4-6
Preparation
Preheat oven to 325°F.
Place anchos in a pot with the stock and bring to simmer to soften peppers. Purée and reserve.
Toast seeds, if using, and grind in spice mill.
Bring meat to room temperature and pat dry; season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown meat in batches and remove. Add onions, garlic and ground spices, and partially cover pot. Soften onions, 7-8 minutes, then add pepper purée, pork, squash and honey, and stir. Cover and transfer to oven. Roast stew 75-90 minutes until pork is very tender. Serve stew in shallow bowls with garnishes of choice.